How to Make Traditional Thai Seafood Dishes

Thailand is renowned for its vibrant culinary scene, and seafood plays a significant role in its traditional dishes. This article explores how to make some authentic Thai seafood dishes that capture the essence of Thai cuisine.

1. Tom Yum Goong (Spicy Shrimp Soup)

Tom Yum Goong is a classic Thai soup known for its bold flavors and fragrant spices. Here’s how to prepare it:

  • Ingredients: 500g shrimp (cleaned), 4 cups chicken or fish stock, 3 stalks lemongrass (smashed), 3-4 kaffir lime leaves, 3-4 slices galangal, 200g mushrooms, 2-3 Thai bird's eye chilies (whole or sliced), fish sauce to taste, lime juice, and fresh coriander for garnish.

Instructions:

  1. In a pot, bring the stock to a boil. Add the lemongrass, kaffir lime leaves, and galangal. Let it simmer for about 5 minutes to infuse the flavors.
  2. Add the mushrooms and chilies; cook for another 2-3 minutes.
  3. Add the shrimp and cook until they turn pink (about 2-3 minutes).
  4. Season with fish sauce and lime juice. Taste and adjust accordingly.
  5. Serve hot, garnished with fresh coriander.

2. Pla Rard Nah (Fish with Thick Sauce)

Pla Rard Nah is a popular dish made with deep-fried fish topped with a flavorful gravy. Here’s how to make it:

  • Ingredients: 1 whole fish (like snapper or tilapia), cornstarch, oil for frying, 2 cups chicken broth, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, and mixed vegetables (like broccoli, carrots, and bell peppers).

Instructions:

  1. Clean and dry the fish. Dust with cornstarch, ensuring it’s fully coated.
  2. Heat oil in a deep pan and fry the fish until golden brown. Once cooked, place it on a serving plate.
  3. In a separate pan, stir-fry the mixed vegetables briefly, then remove and set aside.
  4. In the same pan, add chicken broth, oyster sauce, soy sauce, and sugar, stirring until it thickens.
  5. Pour the sauce over the fried fish and top with the stir-fried vegetables before serving.

3. Som Tum Poo (Papaya Salad with Crab)

Som Tum Poo is a refreshing salad that combines the sweetness of green papaya with the savory taste of crab. Follow these steps for a perfect dish:

  • Ingredients: 2 cups green papaya (shredded), 100g dried crab, 2-3 Thai bird's eye chilies, 2 cloves garlic, 2 tablespoons fish sauce, 1 tablespoon lime juice, and peanuts for garnish.

Instructions:

  1. In a mortar and pestle, pound the chilies and garlic together until well combined.
  2. Add the shredded papaya, crab, fish sauce, and lime juice, mixing everything thoroughly but gently.
  3. Taste and adjust the seasoning if necessary.
  4. Serve topped with crushed peanuts for added crunch.

4. Pla Kapong Neung Manao (Steamed Fish with Lime)

This dish highlights the simplicity and freshness of steamed fish infused with citrus flavors. Here’s how to prepare it:

  • Ingredients: 1 whole sea bass, 5-6 slices of ginger, 4-5 cloves of garlic, 3 tablespoons fish sauce, 3 tablespoons lime juice, and fresh cilantro.

Instructions:

  1. Clean the fish and make diagonal cuts on both sides.
  2. Place slices of ginger and garlic inside the fish and in the belly cavity. Set the fish on a heatproof plate.
  3. Mix fish sauce and lime juice, pouring it over the fish.
  4. Prepare a steamer and steam the fish for about 15-20 minutes until it’s fully cooked.